KitchenAid KEBK206, KEBS209 User Manual

BUILT-IN ELECTRIC SINGLE AND DOUBLE

OVENS

Use & Care Guide

For questions about features, operation/performance, parts accessories or service, call: 1-800-422-1230

In Canada, for assistance, installation and service, call: 1-800-807-6777 or visit our website at...

www.kitchenaid.com or www.kitchenaid.ca

FOURS ÉLECTRIQUES ENCASTRÉS -

SIMPLE ET DOUBLE

Guide d’utilisation et d’entretien

Au Canada, pour assistance, installation ou service, composer le 1-800-807-6777 ou visiter notre site Web au www.kitchenaid.ca

Table of Contents/Table des matières.............................................................................2

Models/Modèles KEBS109, KEBS207, KEBS209, KEBK101, KEBK206

W10354193A

TABLE OF CONTENTS

TABLE DES MATIÈRES

OVEN SAFETY ................................................................................3

PARTS AND FEATURES................................................................4

ELECTRONIC OVEN CONTROL...................................................5

Display..........................................................................................5

Start..............................................................................................5

Lower Cancel, Upper Cancel and Cancel ...................................5

Clock ............................................................................................5

Tones............................................................................................ 6

Fahrenheit and Celsius.................................................................6

Tools.............................................................................................6

Kitchen Timer ...............................................................................6

Control Lock.................................................................................6

Oven Temperature Control ..........................................................7

Sabbath Mode..............................................................................7

OVEN USE.......................................................................................8

Aluminum Foil...............................................................................8

Positioning Racks and Bakeware ................................................8

SatinGlide™ Roll-Out Extension Rack ........................................9

Bakeware....................................................................................10

Meat Thermometer.....................................................................10

Oven Vent(s) ...............................................................................10

Baking and Roasting..................................................................10

Broiling........................................................................................11

Convection .................................................................................12

Convection Bake........................................................................12

Convection Roast.......................................................................13

Convection Broil.........................................................................14

Proofing Bread ...........................................................................14

Temperature Probe ....................................................................14

Timed Cooking...........................................................................15

OVEN CARE..................................................................................15

High Temp Self-Cleaning Cycle.................................................15

General Cleaning........................................................................17

Oven Lights ................................................................................17

Oven Door ..................................................................................18

TROUBLESHOOTING ..................................................................19

ASSISTANCE OR SERVICE.........................................................20

In the U.S.A. ...............................................................................20

Accessories................................................................................20

In Canada ...................................................................................20

WARRANTY ..................................................................................21

SÉCURITÉ DU FOUR ...................................................................23

PIÈCES ET CARACTÉRISTIQUES ..............................................24

COMMANDES ÉLECTRONIQUES DU FOUR ............................25

Affichage.....................................................................................25

Démarrer.....................................................................................25

Annulation du four inférieur, Annulation du four supérieur et

Annulation...................................................................................25

Horloge .......................................................................................26

Signaux sonores.........................................................................26

Fahrenheit et Celsius..................................................................26

Outils...........................................................................................26

Minuterie de cuisine ...................................................................26

Verrouillage des commandes.....................................................27

Commande de la température du four ......................................27

Mode Sabbat..............................................................................27

UTILISATION DU FOUR...............................................................28

Papier d’aluminium.....................................................................28

Positionnement des grilles et des ustensiles

de cuisson au four......................................................................28

Grille déployante SatinGlide™...................................................29

Ustensiles de cuisson au four....................................................30

Thermomètre à viande ...............................................................30

Évent(s) du four ..........................................................................31

Cuisson au four et rôtissage ......................................................31

Cuisson au gril............................................................................31

Cuisson par convection .............................................................32

Cuisson au four par convection.................................................33

Rôtissage par convection ..........................................................33

Cuisson au gril par convection...................................................34

Levée du pain.............................................................................35

Sonde thermométrique ..............................................................35

Cuisson minutée.........................................................................36

ENTRETIEN DU FOUR.................................................................37

Programme d'autonettoyage à haute température...................37

Nettoyage général ......................................................................38

Lampes du four ..........................................................................39

Porte du four...............................................................................39

DÉPANNAGE.................................................................................40

ASSISTANCE OU SERVICE.........................................................41

Accessoires ................................................................................41

Au Canada..................................................................................41

GARANTIE.....................................................................................42

OVEN SAFETY

Your safety and the safety of others are very important.

We have provided many important safety messages in this manual and on your appliance. Always read and obey all safety messages.

This is the safety alert symbol. This symbol alerts you to potential hazards that can kill or hurt you and others. All safety messages will follow the safety alert symbol and either the word “DANGER” or “WARNING.”

These words mean:

You can be killed or seriously injured if you don't immediately

DANGER

WARNING

All safety messages will tell you what the potential hazard is, tell you how to reduce the chance of injury, and tell you what can happen if the instructions are not followed.

IMPORTANT SAFETY INSTRUCTIONS

WARNING:

injury to persons, or damage when using the oven, follow basic precautions, including the following:

■

Proper Installation – Be sure the oven is properly installed and grounded by a qualified technician.

■

Never Use the Oven for Warming or Heating the Room.

■

Do Not Leave Children Alone – Children should not be left alone or unattended in area where oven is in use. They should never be allowed to sit or stand on any part of the oven.

■

Wear Proper Apparel – Loose-fitting or hanging garments should never be worn while using the oven.

■

User Servicing – Do not repair or replace any part of the oven unless specifically recommended in the manual. All other servicing should be referred to a qualified technician.

■

Storage in Oven – Flammable materials should not be stored in an oven.

■

Do Not Use Water on Grease Fires – Smother fire or flame or use dry chemical or foam-type extinguisher.

■

Use Only Dry Potholders – Moist or damp potholders on hot surfaces may result in burns from steam. Do not let potholder touch hot heating elements. Do not use a towel or other bulky cloth.

■

Use Care When Opening Door – Let hot air or steam escape before removing or replacing food.

■

Do Not Heat Unopened Food Containers – Build-up of pressure may cause container to burst and result in injury.

To reduce the risk of fire, electrical shock,

follow instructions.

can be killed or seriously injured if you don't

You instructions.

■

Keep Oven Vent Ducts Unobstructed.

■

Placement of Oven Racks – Always place oven racks in desired location while oven is cool. If rack must be moved while oven is hot, do not let potholder contact hot heating element in oven.

■

DO NOT TOUCH HEATING ELEMENTS OR INTERIOR SURFACES OF OVEN – Heating elements may be hot even though they are dark in color. Interior surfaces of an oven become hot enough to cause burns. During and after use, do not touch, or let clothing or other flammable materials contact heating elements or interior surfaces of oven until they have had sufficient time to cool. Other surfaces of the oven may become hot enough to cause burns – among these surfaces are oven vent openings and surfaces near these openings, oven doors, and windows of oven doors.

For self-cleaning ovens:

■

Do Not Clean Door Gasket – The door gasket is essential for a good seal. Care should be taken not to rub, damage, or move the gasket.

■

Do Not Use Oven Cleaners – No commercial oven cleaner or oven liner protective coating of any kind should be used in or around any part of the oven.

■

Clean Only Parts Listed in Manual.

■

Before Self-Cleaning the Oven – Remove broiler pan and other utensils.

SAVE THESE INSTRUCTIONS

State of California Proposition 65 Warnings: WARNING: This product contains one or more chemicals known to the State of California to cause cancer. WARNING: This product contains one or more chemicals known to the State of California to cause birth defects or other

reproductive harm.

PARTS AND FEATURES

This manual covers different models. The oven you have purchased may have some or all of the items listed. The locations and appearances of the features shown here may not match those of your model.

F, G

J K

A. Electronic oven control B. Oven vent C. Broil elements (not shown) D. CleanBake™ bake element

(hidden beneath floor panel)

E. Lower oven (on double oven models)

F. Automatic oven light switch

G. Oven door lock latch H. Oven lights

I. Temperature probe jack (cavity with

convection element and fan only)

J. Convection element and fan

(in back panel)

K. Gasket

Parts and Features not shown

Third oven rack (roll-out rack) Roasting rack Tem perature pr obe Model and serial number plate

ELECTRONIC OVEN CONTROL

This manual covers different models. The oven you have purchased may have some or all of the items listed. The locations and appearances of the items shown here may not match those of your model.

A. Upper or lower oven selectors

(double oven models only) B. Oven settings C. Convection cooking settings D. Oven display E. Number keys

F. Kitchen timer

G. Upper and lower oven cancel (double oven models)

Cancel (single oven models)

H. Start/control lock

I. Oven light

Double Oven Display

A. Upper oven cavity symbol B. Lower oven cavity symbol C. Time of day, timer display

Display

When power is first supplied to the oven, the timer display will flash “12:00”, and “Clock-Enter Time” will appear on the display. Enter the time by pressing the number keypads, then press either CLOCK SET or START to allow operation. To allow operation without setting a time, touch CLOCK SET, START or CANCEL.

Oven Display

When the oven(s) are in use, this display shows the oven temperature, heat source(s) and start time. On double oven models, this display will also show which oven is being set. The upper cavity symbol represents the upper oven; the lower cavity symbol represents the lower oven.

In addition, during Timed Cooking, this display shows a time countdown and the stop time (if entered).

If “Err” appears on the oven display, an error condition has occurred. To call for service, see the “Assistance or Service” section.

Time of Day, Timer Display

When the oven(s) are not in use this display shows the time of day or Timer countdown.

J. Tools

K. Clock set

L. Stop time

M. Cook time

N. Self clean

Single Oven Display

A. Oven cavity symbol B. Time of day, timer display

Start

The START key begins all oven functions except Sabbath Mode. If the Start key is not touched within 5 seconds after touching another key, “START?” will appear on the oven display as a reminder. If the Start key is not touched within 5 minutes after touching another key, the oven display will return to inactive mode and the programmed function will be canceled.

Lower Cancel, Upper Cancel and Cancel

The LOWER CANCEL, UPPER CANCEL and CANCEL keys stop their respective oven functions except for the Clock, Kitchen Timer, and Control Lock. The oven cooling fan(s) may continue to operate even after an oven function has been canceled or completed, depending on the oven temperature.

Clock

This is a 12-hour clock. Before setting, make sure the oven(s), Kitchen Timer and Timed Cooking are off.

To Se t:

1. Touch C LOC K SET.

2. Touch the number keys to set the time of day.

3. Touch CLOCK SET again, or touch START.

To n e s

Tones are audible signals, indicating the following:

One beep

■ Valid key touch

■ Function has been entered

One chime

■ Oven is preheated

■ Preheat cycle has been completed

Three beeps

■ Invalid key touch

Three chimes

■ End of a cooking cycle

Tools

The TOOLS selection key allows you access to 8 hidden functions within the Electronic Oven Control. These hidden functions allow you to change the oven temperature between Fahrenheit and Celsius, turn the audible signals and prompts on and off, adjust the oven calibration, change language and turn on demo mode. The Sabbath Mode is also set using the TOOLS selection key.

To Us e: Touch TOOLS. The oven display will scroll through the various tools, starting at 1 and ending automatically at 8. You can also touch the Tools key repeatedly to manually scroll through the list of tools.

TOOLS HIDDEN FUNCTION

1 Fahrenheit and Celsius conversion 2Sound On/Off 3 Sound High/Low

Four chimes

■ When timer reaches zero

Includes using the Kitchen Timer for functions other than cooking.

Tone Volum e

The volume is preset at low, but can be changed to high. To Change: Touch TOOLS and then “3” to toggle volume

between high and low settings.

All Tones

All tones are preset on, but can be turned off. To Turn Off/On: Touch TOOLS and then “2” to toggle tones

between on/off settings.

End-of-Cycle and Reminder Tones

The Timed Cooking end-of-cycle and reminder tones are preset on, but can be turned off. If all tones have been turned off, the end-of-cycle and reminder tones cannot be independently turned on.

To Tu rn Ton e s O ff/ O n: Touch TOOLS and then “4” to turn On. Touch TOOLS and then “4” to turn Off.

NOTE: Turning off this reminder tone does not turn off the Kitchen Timer tone.

Fahrenheit and Celsius

The temperature is preset in Fahrenheit; however it can be changed to Celsius.

To Ch an g e: Touch TOOLS and then “1” to toggle temperature between Fahrenheit and Celsius settings.

When the temperature is in Fahrenheit, “°F” follows the oven temperature.

When the temperature is in Celsius, “°C” follows the oven temperature.

4 End tone On/Off 5Calibration 6 Sabbath Mode 7 Language 8Demo Mode

Kitchen Timer

The Kitchen Timer can be set in minutes and seconds or hours and minutes and counts down the set time.

NOTE: The Kitchen Timer does not start or stop the oven.

To Se t:

1. Touch SET/START.

Touch again to switch between MIN/SEC and HR/MIN. If no action is taken, the control will continue to wait for a

length of time to be entered.

2. Touch the number keys to set the length of time.

3. Touch SET/START.

If the key is not touched, the control will continue to wait for Set/start to be touched.

When the set time ends, 4 chimes will continuously repeat until the “TIMER OFF” key is touched.

4. Touch TIMER OFF anytime to cancel the Kitchen Timer or

stop the reminder tones. If CANCEL key is touched, the respective oven will turn off;

however, the kitchen timer can be turned off only by using the “TIMER OFF” key.

Control Lock

The Control Lock shuts down the control panel keys to avoid unintended use of the oven(s). The Control Lock will remain set after a power failure, if set before the power failure occurs.

When the control is locked, only the SET/START, TIMER OFF and OVEN LIGHT keys will function.

The Control Lock is preset unlocked, but can be locked. To Lock Control: Touch and hold START for approximately

3 seconds, until “Control Locked” appears on the lower text line and a lock icon appears in the display.

To Unlock Control: Repeat to unlock. “Control Unlocked” appears on the lower text line and the lock icon will be removed.

Oven Temperature Control

IMPORTANT: Do not use a thermometer to measure oven temperature because opening the oven door during cycling may give incorrect readings.

The oven provides accurate temperatures; however, it may cook faster or slower than your previous oven, so the temperature calibration can be adjusted. It can be changed in Fahrenheit or Celsius.

A minus sign means the oven will be cooler by the displayed amount. The absence of a minus sign means the oven will be warmer by the displayed amount. Use the following chart as a guide.

ADJUSTMENT °F (AUTOMATIC °C CHANGE)

10°F (6°C) ...a little more 20°F (12°C) ...moderately more 30°F (18°C) ...much more 0°F (0°C) default setting

-10°F (-6°C) ...a little less

-20°F (-12°C) ...moderately less

-30°F (-18°C) ...much less

COOKS FOOD

To Di sa bl e:

The oven(s) can be disabled of the ability to set the Sabbath Mode by repeating the previous steps. See the “To Enable” section. When the oven(s) is disabled, “SABBATH MODE OFF” will appear on the display and remain on for approximately 5 seconds.

The Sabbath Mode cannot be regularly set until re-enabled. On double oven models, these steps will disable both ovens.

To Regularly Set, Untimed to Activate:

Sabbath Mode must be enabled before starting the Bake cycle. See the “To Enable” section.

1. On double ovens only, touch UPPER OVEN or LOWER OVEN.

Each oven can be independently set.

2. Touch B AKE.

Touch the number keys to enter a temperature other than 350°F (177°C). The bake range can be set between 145°F and 550°F (63°C and 288°C).

3. Touch S TART.

4. Touch TOOLS and then number key “6.” “SABBATH MODE”

will appear on the oven display.

To Regularly Set, Timed:

WARNING

To Adjust Oven Temperature Calibration:

1. Touch TOOLS and then “5” to set the calibration.

2. On double ovens only, touch UPPER OVEN or LOWER OVEN

to select oven. Each oven calibration can be independently set.

3. Touch “3” to increase and “6” to decrease the temperature.

4. Touch START to end calibration.

Sabbath Mode

The Sabbath Mode sets the oven(s) to remain on in a bake setting until turned off. A timed Sabbath Mode can also be set to keep the oven on for only part of the Sabbath.

When the Sabbath Mode is set, the allowed number keys are: the number keypads, Start, Tools (to disable only), and Cancel. The display will scroll information on selecting the desired oven temperature.

When the oven door is opened or closed, the oven light will not turn on or off and the heating elements will not turn on or off immediately.

If a power failure occurs when the Sabbath Mode is set, the oven(s) will remain in Sabbath Mode but will no longer be actively cooking. The “ON” indicator will no longer be lit. Touch CANCEL, UPPER CANCEL or LOWER CANCEL to return to normal operating mode (non-Sabbath Mode, not cooking).

To En ab le :

Before the Sabbath Mode can be regularly set, the oven(s) must first be enabled with a one time only setup. On double oven models, the following step will enable both ovens.

1. Touch TOOLS and then touch number key “6.” “SABBATH

MODE ON” will appear on the oven display for approximately 5 seconds.

Food Poisoning Hazard

Do not let food sit in oven more than one hour before or after cooking.

Doing so can result in food poisoning or sickness.

Sabbath Mode must be enabled before starting the Bake cycle. See the “To Enable” section.

1. On double ovens only, touch UPPER OVEN or LOWER OVEN.

Each oven can be independently set.

2. Touch B AKE.

Touch the number keys to enter a temperature other than 350°F (177°C). The bake range can be set between 145°F and 550°F (63°C and 288°C).

3. Touch COOK TIME.

4. Touch the number keys to enter the length of Sabbath Mode

time, up to 11 hours 59 minutes.

5. Touch START. The oven will begin a timed bake cycle.

6. Touch TOOLS and then touch number key “6.” “SABBATH

MODE” will appear on the oven display. The start time and stop time will appear on the lower oven

display.

7. When the stop time is reached, the oven will automatically

turn off. The oven control will remain in Sabbath Mode until the Cancel button is touched.

Temperature Change

The oven temperature can be changed when the oven(s) are in the Sabbath Mode. No tones will sound, and the display will not change. The heating elements will not turn on or off for a random time, anywhere from 16 to 24 seconds. It may take up to one-half hour for the oven to change temperature.

Number keys 1 through 0 represent temperatures. Use the following chart as a guide.

NUMBER KEY OVEN TEMPERATURE

1 170°F (76°C) 2 200°F (93°C) 3 225°F (107°C) 4 250°F (121°C) 5 300°F (148°C) 6 325°F (162°C) 7 350°F (176°C) 8 375°F (190°C) 9 400°F (204°C) 0 450°F (232°C)

To Change Temperature:

Initially on double ovens, the cavities can be set for independent temperatures. However, once Sabbath Mode is running, if the temperature is changed both cavities will use the new temperature.

1. Touch the number key from the chart.

2. Touch START.

Positioning Racks and Bakeware

IMPORTANT: To avoid permanent damage to the porcelain finish, do not place food or bakeware directly on the oven door or bottom.

RACKS

■ Position racks before turning on the oven.

■ Do not position racks with bakeware on them.

■ Make sure racks are level.

To move a rack, pull it out to the stop position, raise the front edge, then lift out. Use the following illustration and charts as a guide.

6 5

4 3 2 1

Traditional Cooking

FOOD RACK POSITION*

Large roasts, turkeys, angel food, bundt cakes, quick breads, pies

Yeast breads, casseroles, meat and poultry

Cookies, biscuits, muffins, cakes 2 or 3 when single-rack

1 or 2

baking; 2f and 5f when multi-rack baking

OVEN USE

Odors and smoke are normal when the oven is used the first few times, or when it is heavily soiled.

During oven use, the heating elements will not remain on, but will cycle on and off throughout oven operation.

IMPORTANT: The health of some birds is extremely sensitive to the fumes given off. Exposure to the fumes may result in death to certain birds. Always move birds to another closed and wellventilated room.

Aluminum Foil

IMPORTANT: To avoid permanent damage to the oven bottom finish, do not line the oven bottom with any type of foil or liner.

■ For best cooking results, do not cover entire rack with foil

because air must be able to move freely.

■ To catch spills, place foil on rack below dish. Make sure foil is

at least ½" (1.3 cm) larger than the dish and that it is turned up at the edges.

Convection Cooking

OVEN SETTING NUMBER OF

Rapid Preheat Bake 1 3 Rapid Preheat

Convection Bake Convection Bake 1 1, 2 or 3 Convection Bake 2 2 and 5 Convection Bake 3 1ro, 3 and 5 or 1ro,

Convection Roast 1 1 or 2 Convection Broil 1 4, 5 or 6

NOTE: An “f” after the rack position number indicates that the flat rack should be used, and an “ro” indicates that the roll-out rack should be used.

Rack positions for Convection and Non-Convection ovens

1-rack baking: 3f, Bake and Convect Bake (Rapid and Std Preheat)

2-rack baking: 2f and 5f, Bake and Convect Bake (Std Preheat) 3-rack baking: 1ro, 3f, 5f or 1ro, 4f, 6f; Convect Bake (Std

Preheat) Roasting small cuts of meat and poultry: 2f, Bake and Convect

Roast Roasting large cuts of meat and poultry: 1ro, Bake and Convect

Roast

RACKS USED

RACK POSITION(S)

4 and 6

For best results when baking layer cakes in Bake mode in nonconvection oven models, use racks 2f or 4f. Place the cakes on the rack as shown.

For best results when baking layer cakes on 2 racks in Bake mode in convection oven models, use racks 1ro and 5f, or 2f and 5f. Place the cakes on the rack as shown.

For best results when baking layer cakes on 2 racks in Convect Bake mode in convection oven models, use racks 2f and 5f. Place the cakes on the rack as shown.

SatinGlide™ Roll-Out Extension Rack

The SatinGlide™ roll-out extension rack allows easy access to position and remove food in the oven. It can be used in rack positions 1 through 4. The SatinGlide™ roll-out extension rack will not fit in position 5.

Open Position

A. SatinGlide™ Roll-out extension rack B. Sliding shelf

Closed and Engaged Position

A. SatinGlide™ Roll-out extension rack B. Sliding shelf

BAKEWARE

To cook food evenly, hot air must be able to circulate. For traditional cooking, allow 2" (5 cm) of space around bakeware and oven walls. For convection cooking, allow 1" (2.5 cm) of space around bakeware and oven walls. Use the following chart as a guide.

NUMBER OF PAN(S)

1 Center of rack. 2 Side by side or slightly staggered. 3 or 4 Placement that gives best result. See the rack

POSITION ON RACK

position graphics in this section for pan placement recommendations.

To Remove SatinGlide™ Roll-Out Extension Rack:

1. Slide the rack in completely so that it is closed and engaged

with the sliding shelf.

2. Using 2 hands, lift up on the front edge of the rack and push

the sliding shelf to the back wall of the oven so that the front edge of the sliding shelf sits on the rack guides. The front edge of the rack and the sliding shelf should be higher than the back edge.

A. Sliding shelf B. Rack guide C. SatinGlide™ Roll-out extension rack

3. Pull the rack and the sliding shelf out.

To Replace SatinGlide™ Roll-out Extension Rack

1. Using 2 hands, grasp the front of the closed rack and the

sliding shelf. Place the closed rack and the sliding shelf on the rack guide.

2. Using 2 hands, lift up on the front edge of the rack and the

sliding shelf together.

3. Slowly push the rack and the sliding shelf to the back of the

oven until the back edge of the rack pulls over the end of the rack guide.

To avoid damage to the sliding shelves, do not place more than 25 lbs (11.4 kg) on the rack.

Do not clean the SatinGlide™ roll-out extension rack in a dishwasher. It may remove the rack’s lubricant and affect its ability to slide.

See the “General Cleaning” section for more information.

Oven Vent(s)

B C

Bakeware

The bakeware material affects cooking results. Follow manufacturer’s recommendations and use the bakeware size recommended in the recipe. Use the following chart as a guide.

BAKEWARE/

RECOMMENDATIONS

RESULTS Light colored

aluminum

■ Light golden crusts

■ Even browning

Dark aluminum and other bakeware with dark, dull and/or nonstick finish

■ Brown, crisp

crusts

Insulated cookie sheets or baking pans

■ Little or no bottom

■ Use temperature and time

recommended in recipe.

■ May need to reduce baking

temperatures slightly.

■ Use suggested baking time.

■ For pies, breads and casseroles,

use temperature recommended in recipe.

■ Place rack in center of oven.

■ Follow rack recommendations in

the “Position Racks and Bakeware” section.

■ May need to increase baking time.

browning

Stainless steel

■ Light, golden

■ May need to increase baking time.

crusts

■ Uneven browning

Stoneware/Baking

■ Follow manufacturer’s instructions.

stone

■ Crisp crusts

Ovenproof glassware, ceramic

■ May need to reduce baking

temperatures slightly.

glass or ceramic

■ Brown, crisp

crusts

Meat Thermometer

Not all models have a temperature probe. On models without a temperature probe, use a meat thermometer to determine whether meat, poultry and fish are cooked to the desired degree of doneness. The internal temperature, not appearance, should be used to determine doneness.

Single and Double Oven

A. Control panel B. Oven vent C. Single oven or upper double oven D. Warm air

Double Oven

D. Warm air

E. Upper oven F. Ov e n ve n t

G. Lower oven

The oven vent(s) should not be blocked or covered since they allow the release of hot air and moisture from the oven. Blocking or covering vents will cause poor air circulation, affecting cooking and cleaning results.

Baking and Roasting

A. Broil elements B. Bake element

During baking or roasting, the bake and broil elements will cycle on and off in intervals to maintain the oven temperature.

Depending on the model, if the oven door is opened during baking or roasting, the heating elements (bake and broil) will turn off approximately 30 seconds after the door is opened. They will turn on again approximately 30 seconds after the door is closed.

Depending on the model, the convection fan and element may operate during the Bake mode.

To Bake or Roast:

Before baking or roasting, position racks according to the “Positioning Racks and Bakeware” section. When roasting, it is not necessary to wait for the oven to preheat before putting food in, unless recommended in the recipe.

1. On double ovens only, touch UPPER OVEN or LOWER OVEN.

The cavity symbol will indicate which oven was chosen.

2. Touch B AKE.

Touch the number keys to enter a temperature other than 350°F (177°C). The bake range can be set between 145°F and 550°F (63°C and 288°C).

3. Touch START.

“Lo°” will appear on the oven display if the actual oven temperature is under 100°F (38°C), and “Preheating” will appear in the lower area of the display.

When the actual oven temperature reaches 100°F (38°C), the oven display will begin displaying the temperature as it increases.

When the set temperature is reached, if on, one tone will sound.

4. Touch CANCEL for the selected oven when finished cooking.

Broiling

A. Broil

Broiling uses direct radiant heat to cook food. The element cycles on and off in intervals to maintain the oven

temperature. If the oven door is opened during broiling, the broil element will

turn off in approximately 30 seconds. When the oven door is closed, the element will come back on approximately 30 seconds later.

■ For best results, use a broiler pan and grid. It is designed to

drain juices and help avoid spatter and smoke. If you would like to purchase a Broiler Pan Kit, it may be

ordered. See “Assistance or Service” section to order.

■ For proper draining, do not cover the grid with foil. The

bottom of the broiler pan may be lined with aluminum foil for easier cleaning.

■ Trim excess fat to reduce spattering. Slit the remaining fat on

the edges to avoid curling.

■ Pull out oven rack to stop position before turning or removing

food. Use tongs to turn food to avoid the loss of juices. Very thin cuts of fish, poultry or meat may not need to be turned.

■ After broiling, remove the pan from the oven when removing

the food. Drippings will bake on the pan if left in the heated oven, making cleaning more difficult.

To Broil:

Before broiling, position rack according to the Broiling Chart. When broiling, changing the temperature allows more precise

control. The lower the temperature, the slower the cooking. Thicker cuts and unevenly shaped pieces of meat, fish and poultry may cook better at lower broiling temperatures.

Position food on the grid on the broiler pan, then place it in the center of the oven rack with the longest side parallel to the door. It is not necessary to wait for the oven to preheat before putting food in, unless recommended in the recipe.

Close the door.

1. On double ovens only, touch UPPER OVEN or LOWER OVEN.

The cavity symbol will indicate which oven was chosen.

2. Touch BROIL.

Touch the number keys to enter a temperature other than 550°F (288°C). The broil range can be set between 450°F and 550°F (232°C and 288°C).

3. Touch START. A long chime will sound.

The set oven temperature will appear on the oven display until the oven is turned off.

4. Touch CANCEL for the selected oven when finished cooking.

BROILING CHART

For best results, place food 3" (7 cm) or more from the broil elements, rack position 4 is recommended. For diagram, see the “Positioning Racks and Bakeware” section.

A temperature setting of 550°F (288°C) is recommended. Times are guidelines only and may need to be adjusted for

individual foods and tastes.

FOOD RACK

POSITION(S)

Beef

Steak 1" to 1¹⁄₄" (2.5 cm to 3 cm) thick medium-rare medium well-done

5f 5f 5f

Pork

Pork chops 1" (2.5 cm) thick medium 4f or 5f 15-18

Lamb

Lamb chops 1" (2.5 cm) thick medium-rare medium

4f or 5f 4f or 5f

Ground Meats

Ground beef, pork or lamb patties* ³⁄₄" (2 cm) thick well-done 5f or 6f* 15-18

Chicken

Chicken bone-in pieces (2" to 2¹⁄₂" [5 cm to 6.3 cm]) boneless pieces (4 oz [113 g])4f4f or 5f

Fish

Fish ¹₂" to ³⁄₄" (1.25 to 2 cm) thick steak Filet

4f 4f

*Place up to 12 patties, equally spaced, on broiler grid. For beef

to have a well seared exterior and rare interior, use rack 6. Side 1 should cook for approximately 2-3 minutes. Side 2 should cook for approximately 5-6 minutes. Expect a moderate degree of smoke when broiling.

An “f” after the rack position number indicates that the flat rack should be used rather than the roll-out rack.

COOK TIME (in minutes)

10-17 12-19 15-24

10-12 11-13

25-35

12-15

6-12 5-10

Convection

(on some models)

In a convection oven, the fan-circulated hot air distributes heat more evenly than the natural movement of air in a standard thermal oven. This movement of hot air helps maintain a consistent temperature throughout the oven, cooking foods more evenly, while sealing in moisture.

Most foods, using convect baking mode, can be cooked by lowering cooking temperatures 25°F (14°C). The cooking time, can be shortened by as much as 30 percent when using Convect Roast, especially for large turkeys and roasts.

■ It is important not to cover foods with lids or aluminum foil so

that surface areas remain exposed to the circulating air, allowing browning and crisping.

■ Keep heat loss to a minimum by opening the oven door only

when necessary.

■ Choose cookie sheets without sides and roasting pans with

lower sides to allow air to move freely around the food.

■ Test baked goods for doneness a few minutes before the

minimum cooking time using a method such as a toothpick.

WARNING

Burn Hazard Use an oven mitt to remove temperature probe. Do not touch broil element. Failure to follow these instructions can result in burns.

■ Use a meat thermometer or the temperature probe to

determine the doneness of meats and poultry. Check the temperature of pork and poultry in 2 or 3 places.

Convection Bake

(on some models)

A B

A. Convection fan B. Convection element (hidden)

The convection element is hidden in the rear panel of the oven cavity, and assisted by the convection fan, provides balanced, efficient heating.

Convection baking can be used for baking delicate cakes and pastries, as well as foods on multiple racks. It is helpful to stagger items on the racks to allow a more even flow of heat. If the oven is full, extra cooking time may be needed.

When cooking an oven meal with several different types of foods, be sure to select recipes that require similar temperatures.

Cookware should sit in the oven with at least 1" (2.5 cm) of space between the cookware and the sides of the oven.

During convection baking preheat, the convection element, broil element and the CleanBake™ element all heat the oven cavity. After preheat, the convection element, broil element and the CleanBake™ element will cycle on and off in intervals to maintain oven temperature, while the fan circulates the hot air.

If the oven door is opened during convection baking, the fan turns off immediately when the door is opened and turns on immediately when the door is closed. Convection, Bake and Broil elements will turn off approximately 30 seconds after the door is opened. They will turn on again approximately 30 seconds after the door is closed.

■ Reduce recipe temperature 25°F (14°C). The cook time may

need to be reduced also.

To Convection Bake:

Before convection baking, position racks according to the “Positioning Racks and Bakeware” section. When using 2 racks, place on guides 2 and 4. When using 3 racks, place on guides 1, 3 and 5.

1. On double ovens only, touch UPPER OVEN or LOWER OVEN.

The cavity symbol indicates which oven was chosen.

2. Touch CONVECT BAKE.

3. Touch the number keys to choose whether or not to convert

the recipe.

4. If “1: Yes” has been selected, you will see screen with “easy

convect bake.” Then touch the number keys to enter a temperature. The convection bake range can be set between 170°F and 550°F (77°C and 288°C).

The oven temperature will automatically be reduced by 25°F (14°C) for EasyConvect™ bake, and the adjusted temperature will show on the display, but the cook time will not be adjusted.

Then touch the number keys to enter a cook time. NOTE: If a temperature between 170°F (77°C) and 194°F

(90°C) is entered, the display will show only 170°F (77°C) and not the reduced temperature.

5. If “2: No” has been selected, Convect Bake will continue

without conversion. Touch the “1” number keypad to use Rapid Preheat or “2” to continue without Rapid Preheat. Then touch the number keys to enter a temperature.

NOTE: Rapid Preheat Convect Bake should only be used for 1-rack baking.

6. Touch S TART.

“Lo°” will appear on the oven display if the actual oven temperature is under 100°F (38°C), and “Preheating” will appear in the lower area of the display.

When the actual oven temperature reaches 100°F (38°C), the oven display will show the oven temperature increasing.

When the set temperature is reached, if on, 1 chime will sound.

7. Touch CANCEL for the selected oven when finished cooking.

Convection Roast

(on some models)

A. Broil element B. Convection fan C. Bake element

Convection roasting can be used for roasting meats and poultry. During convection roasting, the broil, convect, and CleanBake™ elements will cycle on and off in intervals to maintain oven temperature, while the fan circulates the hot air.

If the oven door is opened during convection roasting, the fan turns off immediately when the door is opened and turns on immediately when the door is closed. Bake, broil, and convect elements will turn off approximately 30 seconds after the door is opened. They will turn on again approximately 30 seconds after the door is closed.

To Convection Roast:

Before convection roasting, position racks according to the “Positioning Racks and Bakeware” section. It is not necessary to wait for the oven to preheat before putting food in, unless recommended in the recipe.

1. On double ovens only, touch UPPER OVEN or LOWER OVEN.

The cavity symbol indicates which oven is chosen.

2. Touch CONVECT ROAST.

3. Touch the number keys to choose whether or not to convert

the recipe.

4. If “1: Yes” has been selected, you will see screen with “easy

convect roast.” Touch the number keys to enter a temperature. The convection roast range can be set between 170°F and 550°F (77°C and 288°C).

Then touch the number keys to enter a cook time. The cook time will automatically be adjusted to 80% of the time entered, and the adjusted cook time will appear on the display, but temperature will not be adjusted.

5. If “2: No” has been selected, Convect Roast will continue

without conversion. Then touch the number keys to enter a temperature.

6. Touch START.

A long chime will sound. The set oven temperature will appear on the oven display

until the oven is turned off.

7. Touch CANCEL for the selected oven when finished cooking.

CONVECTION ROASTING CHART

FOOD/RACK POSITION

Beef, Rack Position 2 Rib Roast

rare medium well-done

Rib Roast (boneless) rare medium well-done

Rump, Sirloin Tip Roast

rare medium well-done

Veal, Rack Position 2 Loin, Rib,

Rump Roast

medium well-done

Pork, Rack Position 2 Loin Roast

(boneless)

Shoulder Roast

Ham, Rack Position 1 rollout or 2 Fresh

(uncooked)

Fully Cooked Lamb, Rack Position 2 Leg,

Shoulder Roast

medium well-done

Chicken*, Rack Position 2 Whole

3-5 lbs (1.5-2.2 kg)

5-7 lbs (2.2-3.1 kg)

Turkey*, Rack Positions 1 rollout or 2

13 lbs and under (5.85 kg)

Over 13 lbs (5.85 kg)

COOK TIME (min. per 1 lb [454 g])

20-25 25-30 30-35

22-25 27-30 32-35

20-25 25-30 30-35

25-35 30-40

20-25

20-30

30-40

15-25

25-30 30-35

16-20

15-25

7-15

8-18

OVEN TEMP. INTERNAL

325°F (162°C)

325°F (162°C) 160°F (71°C)

325°F (162°C)

300°F (149°C)

325°F (162°C) 160°F (71°C)

350/375°F (176/190°C)

325°F (162°C)

FOOD TEMP.

140°F (60°C) 160°F (71°C) 170°F (77°C)

170°F (77°C)

160°F-170°F (71°C-77°C)

160°F (71°C)

170°F (77°C)

180°F (82°C)

*Do not stuff poultry when convection roasting.

Convection Broil

(on some models)

Before second proofing, shape dough, place in baking pan(s) and cover loosely with plastic wrap coated with cooking spray. Follow same placement, and control steps above. Before proofing, remove plastic wrap.

A. Broil heat B. Convection fan

During convection broiling, the broil element will cycle on and off in intervals to maintain oven temperature, while the fan circulates the hot air.

The temperature is preset at 550°F (288°C), but can be changed to a different temperature. Cooking times will vary depending on the rack position and temperature and may need to be adjusted.

If the oven door is opened during convection broiling, fan turns off immediately when the door is opened and turns on again immediately when the door is closed. Broil elements will turn off approximately 30 seconds after the door is opened. They will turn on again approximately 30 seconds after the door is closed.

To Convection Broil:

Allow the oven to preheat for 5 minutes. Position food on the unheated grid on the broiler pan, then place it in the center of the oven rack with the longest side parallel to the door.

Close the door.

1. On double ovens only, touch UPPER OVEN or, on some

models, LOWER OVEN. The cavity symbol indicates which oven was chosen.

2. Touch CONVECT BROIL.

Touch the number keys to enter a temperature other than 550°F (288°C). The convection broil range can be set between 450°F and 550°F (232°C and 288°C).

3. Touch START.

The set oven temperature will appear on the oven display until oven is turned off.

4. Touch CANCEL for the selected oven when finished cooking.

Proofing Bread

Proofing bread prepares dough for baking by activating the yeast. Proofing twice is recommended unless the recipe directs otherwise.

To Pr oo f:

Before first proofing, place dough in a lightly greased bowl and cover loosely with wax paper coated with shortening. Place on rack guide 2, then place broiler pan on guide 1. See “Positioning Racks and Bakeware” for diagram. Close door.

1. On double ovens only, touch UPPER OVEN or LOWER OVEN.

The cavity symbol will indicate which oven was chosen.

2. Touch BREAD PROOF. Display will show 100°F (38°C).

3. Touch START.

Let dough rise until nearly doubled in size, check at 20 to 25 minutes. Proofing time may vary depending on dough type and quantity.

4. Touch CANCEL for the selected oven when finished cooking.

Temperature Probe

(single, upper and, on some models, lower oven)

WARNING

Burn Hazard Use an oven mitt to remove temperature probe. Do not touch broil element. Failure to follow these instructions can result in burns.

The temperature probe accurately measures the internal temperature of meat, poultry and casseroles with liquid and should be used in determining the doneness of meat and poultry. The temperature probe should only be used with Bake, Convect Bake or Convect Roast.

Always unplug and remove the temperature probe from the oven when removing food.

To Us e:

Before using, insert the probe into the food item. (For meats, the probe tip should be located in the center of the thickest part of the meat and not into the fat or touching a bone). Place food in oven and connect the temperature probe to the jack. Keep probe as far away from heat source as possible. Close oven door.

NOTE: The temperature probe must be inserted into the food item before the mode is selected.

1. On double ovens only, touch UPPER OVEN or LOWER OVEN.

This step is necessary only if a meat probe is plugged into the upper and lower cavity at the same time. If only 1 meat probe is used, cavity focus is automatically switched to the oven that the meat probe is plugged into.

2. Touch the number keys to enter a probe temperature. The

probe temperature is the desired internal temperature of the food when it is done. The temperature can be set between 110°F and 200°F (43°C and 93°C).

3. Touch BAKE, CONVECT BAKE or CONVECT ROAST.

Touch number keys to enter an oven temperature other than the one displayed. The oven temperature is the temperature given in the recipe.

4. Touch S TART.

The set oven temperature will appear on the oven display throughout cooking.

“Lo°” will appear as the probe temperature until the internal temperature of the food reaches 45°F (7°C). Then the display will show the temperature increasing.

When the set probe temperature is reached, the oven will shut off automatically and “Cooking Complete” will appear on the oven display.

If enabled, end-of-cycle tones will sound, then reminder tones will sound every minute.

5. Touch CANCEL for the selected oven, or open the oven door

to clear the display and/or stop reminder tones.

6. Always unplug and remove the temperature probe from the

oven when removing food. The probe symbol will remain lit in the display until the probe is unplugged.

To Change Probe Temperature During a Cooking Cycle:

1. Unplug probe, plug back in, then close oven door.

2. Follow steps 1 through 6 in the “To Use” section.

Timed Cooking

WARNING

Food Poisoning Hazard

Do not let food sit in oven more than one hour before or after cooking.

Doing so can result in food poisoning or sickness.

4. Touch number keys to enter the length of time to cook.

5. Touch STOP TIME.

6. Touch the number keys to enter time of day to stop.

7. Touch S TART.

The start time is automatically calculated and displayed. “DELAY” and the stop time will also appear on the oven

display. When the start time is reached, the oven will automatically

turn on. The minute time countdown will appear on the oven display.

When the stop time is reached, the oven will shut off automatically, and “cooking complete” will appear on the oven display.

If enabled, end-of-cycle tones will sound, then reminder tones will sound every minute.

8. Touch CANCEL for the selected oven, or open and close the

oven door to clear the display and/or stop reminder tones.

Timed Cooking allows the oven(s) to be set to turn on at a certain time of day, cook for a set length of time, and/or shut off automatically. Delay start should not be used for food such as breads and cakes because they may not bake properly.

To S et a C oo k T im e:

1. On double ovens only, touch UPPER OVEN or LOWER OVEN.

The cavity symbol will indicate which oven was chosen.

2. Touch BAKE, CONVECT BAKE OR CONVECT ROAST.

Touch the number keys to enter a temperature other than the one displayed.

Timed Cooking may also be used with the Bread Proof function, but the temperature is not adjustable.

3. Touch COOK TIME.

4. Touch number keys to enter the length of time to cook.

5. Touch START.

The minute time countdown will appear on the oven display. The start time and stop time are not displayed until the oven is finished preheating.

On double oven models only, when both upper and lower ovens are being used at the same time, touch UPPER OVEN or LOWER OVEN to display respective cook time.

When the stop time is reached, the oven will shut off automatically, and “cooking complete” will appear on the oven display.

If enabled, end-of-cycle tones will sound, then reminder tones will sound every minute.

6. Touch CANCEL for the selected oven, or open and close the

oven door to clear the display and/or stop reminder tones.

To Set a Cook Time and Stop Time:

Before setting, make sure the clock is set to the correct time of day. See “Clock” section.

1. On double ovens only, touch UPPER OVEN or LOWER OVEN.

The cavity symbol will indicate which oven was chosen.

2. Touch BAKE, CONVECT BAKE OR CONVECT ROAST.

Touch the number keys to enter a temperature other than the one displayed.

Timed Cooking may also be used with the Bread Proof function, but the temperature is not adjustable.

3. Touch COOK TIME.

OVEN CARE

High Temp Self-Cleaning Cycle

WARNING

Burn Hazard Do not touch the oven during the Self-Cleaning cycle. Keep children away from oven during

Self-Cleaning cycle. Failure to follow these instructions can result in burns.

IMPORTANT: The health of some birds is extremely sensitive to the fumes given off during the High Temp Self-Cleaning cycle. Exposure to the fumes may result in death to certain birds. Always move birds to another closed and well-ventilated room.

Self-clean the oven before it becomes heavily soiled. Heavy soil results in longer cleaning and more smoke.

Keep the kitchen well-ventilated during the High Temp SelfCleaning cycle to help get rid of heat, odors, and smoke.

Do not block the oven vent(s) during the High Temp Self-Cleaning cycle. Air must be able to move freely. Depending on your model, see “Oven Vent” or “Oven Vents” section.

Do not clean, rub, damage or move the oven door gasket. The door gasket is essential for a good seal.

Prepare Oven:

■ Remove the broiler pan, grid, cookware and bakeware and,

on some models, the temperature probe from the oven.

■ Remove oven racks to keep them shiny and easy to slide.

See “General Cleaning” section for more information.

■ Remove any foil from the oven because it may burn or melt,

damaging the oven.

■ Hand clean inside door edge and the 1½" (3.8 cm) area

around the inside oven cavity frame, being certain not to

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